I used it to make a BLT but the taste and texture was so much like a southern style biscuit that I'm going to make a breakfast sandwich with them tomorrow!

Very simple:

2T (heaping) coconut flour. I do not know if it makes a difference, I used Bob's Red Mill High fiber from Netrition.
1 large egg (I used egglands best)
good pinch of salt
1/4tsp baking powder
2T water + I think I added about 1T more because the flour sucked it up.

In a microwave safe bowl about 3" diameter (pretty big!) :
Beat the egg and salt then add the water, mix and add the flour and baking powder until well blended and most of the lumps are gone. Let sit a few seconds and add more water if needed. You want it to look like a dough, not a batter.
Microwave for 1 minute 45 seconds until it looks dry and it's pulled away from the sides of the bowl.
Turn it out of the bowl and slice in half to make 2 equal thickness pieces and place on a rack to cool. You need air to circulate around them so they don't get soggy.
Use as you would a biscuit!

I was out of buttermilk but I would add 1T buttermilk and a pinch of baking soda to see how that turns out too

I used it to make a BLT but the taste and texture was so much like a southern style biscuit that I'm going to make a breakfast sandwich with them tomorrow!

Very simple:

2T (heaping) coconut flour. I do not know if it makes a difference, I used Bob's Red Mill High fiber from Netrition.
1 large egg (I used egglands best)
good pinch of salt
1/4tsp baking powder
2T water + I think I added about 1T more because the flour sucked it up.

In a microwave safe bowl about 3" diameter (pretty big!) :
Beat the egg and salt then add the water, mix and add the flour and baking powder until well blended and most of the lumps are gone. Let sit a few seconds and add more water if needed. You want it to look like a dough, not a batter.
Microwave for 1 minute 45 seconds until it looks dry and it's pulled away from the sides of the bowl.
Turn it out of the bowl and slice in half to make 2 equal thickness pieces and place on a rack to cool. You need air to circulate around them so they don't get soggy.
Use as you would a biscuit!

I was out of buttermilk but I would add 1T buttermilk and a pinch of baking soda to see how that turns out too

For the recipe it's approx: 130cals; 10g carbs; 6g fiber

Wow, so easy and sounds wonderful. Do you happen to have a picture? Thanks for sharing!

If I could figure out how to make it flaky, it would be perfect lol. But alas, it's got a density issue like most non-gluten foods. Overall I'm happy with it and I can see it having a load of applications because it's easy, not too awful on calories and has a decent amount of fiber.

Just because I did it, I also made a lemon poppyseed one with this basic dough. just added 1T torani lemon syrup, 1 drop ez-sweets, a sprinkle of popyseeds and some powdered lemon peel (no salt) then drizzled another T of the syrup on top and it soaked it in.

If I could figure out how to make it flaky, it would be perfect lol. But alas, it's got a density issue like most non-gluten foods. Overall I'm happy with it and I can see it having a load of applications because it's easy, not too awful on calories and has a decent amount of fiber.

How about adding some butter? for flakiness?? Think I'll do an experiment now..

Hi Dottie…
Tried it with your recipe and then altered to ½ almond flour/½ coconut flour, and no water needed, and it came out much more bread-like (and very good split in half with butter and low carb jam).

Mine looked like the picture only not quite as high. A bit hard to cut in half, but I did and
toasted it and poured LC syrup on. It was good. I will try Larry's version this time since
the coconut flour alone is a bit dry.
Since we are using heaping tablespoons (not an exact amount) of flour, I might should have added a bit more water, but after 2 min. in the micro. it was still moist in the middle at the top.
It is very quick and easy and I like that. Plus, I have coconut flour that I want to use up.

Hello Larry (lol sorry, old comedy TV show reference)
Yes the first one I made I used 2:1 with coconut and almond flours but I think my almond flour was flat tasting because the taste was a bit odd I'd say "stale" but that wasn't quite it.
I'm thinking maybe, instead of adding fat, a tablespoon or 2 of greek yogurt may also work similarly to buttermilk but add more creaminess (trying to keep the calories low).

Sliced it warm and ate a bite with just butter to "approve" the taste (yumm), then made a sausage patty sandwich with the rest. Slices held together nicely as a breakfast sandwich but wasn't heavy.

Not sure how it would compare to ones mixed with almond flour or with other wet ingredient choices, but this was awfully good! If I had to be critical of it, the color was yellow compared with biscuits (and didn't brown in the MW)...but it ate just like the real thing to me! Thanks for the recipe!

Sliced it warm and ate a bite with just butter to "approve" the taste (yumm), then made a sausage patty sandwich with the rest. Slices held together nicely as a breakfast sandwich but wasn't heavy.

Not sure how it would compare to ones mixed with almond flour or with other wet ingredient choices, but this was awfully good! If I had to be critical of it, the color was yellow compared with biscuits (and didn't brown in the MW)...but it ate just like the real thing to me! Thanks for the recipe!

I don't use bacon (too salty for me) so don't have bacon fat. Do you think I could sub coconut oil?